Caramel Sauce Recipe

1 C. sugar
1/2 C. water
1 C. heavy cream
1 t. vanilla extract

Place the cream in a small saucepan set over low heat. Cover and keep the cream warm while you make the caramel. Combine the sugar and water in a large heavy saucepan and bring to a boil. Brush down any sugar crystals that form on the side of the pan with a wet pastry brush.

Once the mixture caramelizes to a golden brown, remove from heat. Slowly and carefully add warm cream mixture to the caramel. Return the pan to a low heat and stir until the caramel dissolves into the cream completely. Let simmer for 2 minutes. Remove from the heat and stir in the vanilla. Spoon over ice cream while hot.